This recipe is a real crowd pleaser, great for a sharing board night in with family or friends. Using beef mince makes it a speedy dinner, play around with your favourite toppings to make it your own.
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
basmati rice 240 g
onion 1 (chopped)
garlic cloves 2 (crushed)
beef mince 500 g
red kidney beans 400 g (drained)
chopped tomatoes 200 g
Levi Roots reggae reggae jerk bbq sauce 6 tbsp
avocado 1 ½ (crushed)
lime 1
fresh coriander 1 handful (chopped)
spring onions 2 (sliced)
iceberg lettuce ½ (shredded)
mild cheddar cheese 75 g (grated)
taco shells 8
Method
Cook the rice according to the packet instructions, if you have microwave rice you can wait until the beef tacos are nearly ready to start cooking.
Meanwhile, finely chop the onion. Heat a dash of oil in a frying pan over a low heat and fry the onion for around 5 minutes until it starts to soften.
Crush the garlic cloves and add to the pan along with the beef mince. Cook over a high heat for 5 minutes until the beef starts to brown and become golden.
Add the red kidney beans, chopped tomatoes and Reggae Reggae jerk sauce. Cook for 10 minutes stirring occasionally. Season to taste.
Cut the avocado in half and discard the stone. Scoop the flesh into a bowl and roughly mash. Squeeze over the juice of half a lime into the avocado cutting the remaining half into wedges to serve. Roughly chop the coriander and add to the avocado. Season with salt and mix well.
Thinly slice the spring onion and shred the lettuce. Grate the cheese.
Serve everything in separate bowls so you can assemble your own tacos as you prefer. We love to build our taco shells with the beef mix then avocado mix, lettuce , spring onion and cheese then we drizzle with more Reggae Reggae jerk sauce over the top.
